1hr 30min · 4 servings For the chicken: 1 1/2 pounds chicken tenders 2 tablespoons mirin 1/2 teaspoon garlic powder 1/4 teaspoon fine sea salt or table salt 1/4 teaspoon ground black pepper For the coating: 3/4 cup cornstarch 3/4 cup sweet rice flour such as Mochiko Vegetable oil, for frying For the glaze: 1/4 cup plus 2 tablespoons Korean cooking syrup 1/4 cup gochujang 3 tablespoons ketchup 1 tablespoon soy sauce 1 1/2 teaspoons garlic, minced 1 1/2 teaspoons ginger, freshly grated 1/2 cup walnuts, chopped